Hearty lentil and vegie soup

Crusty bread will help mop up the juices in this delicious soup!

Recipe «Hearty lentil and vegie soup» presented in category Recipes / Soups, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp olive oil, 1 brown onion, cut into 1cm dice, 1 large carrot, peeled, cut into 2cm dice, 1 celery stalk, cut into 2cm slices, 2 garlic cloves, finely chopped , 2 tbsp tomato paste, 400g can lentils, drained, rinsed, 400g can diced tomatoes , 2 cups vegetable stock, 450g savoy cabbage, thickly shredded, Extra virgin olive oil, shaved vegetarian hard cheese and crusty bread, to serve.

Ingredients:

• 1 tbsp olive oil 
• 1 brown onion, cut into 1cm dice 
• 1 large carrot, peeled, cut into 2cm dice 
• 1 celery stalk, cut into 2cm slices 
• 2 garlic cloves, finely chopped 
• 2 tbsp tomato paste 
• 400g can lentils, drained, rinsed 
• 400g can diced tomatoes 
• 2 cups vegetable stock 
• 450g savoy cabbage, thickly shredded 
• Extra virgin olive oil, shaved vegetarian hard cheese and crusty bread, to serve 

Instructions

1. Heat oil in a large saucepan over medium heat. Add onion, carrot, celery and garlic. Cook, stirring occasionally, for 5 minutes or until softened. Add tomato paste. Stir to coat. Add lentils, tomatoes, stock, cabbage and 2 cups cold water. Cover. Simmer for 40 minutes or until cabbage is tender. Season with salt and pepper.
2. Divide soup between bowls. Top with olive oil and parmesan. Serve with bread.